Chipsi Mayai

Ingredients

• 800 g floury potatoes, such as Maris Piper or russet
• Vegetable oil for deep frying, about 1 litre
• 6 large eggs
• 1 small onion, finely chopped
• 1 small green pepper, finely diced
• 1 tomato, deseeded and diced
• 3 tbsp chopped coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil for the pan
• Kachumbari and chilli sauce, to serve

Before you cook

• Peel the potatoes and cut them into chips about 1 cm thick.
• Rinse the chips under cold water until it runs clear, then dry them thoroughly on a tea towel.
• Crack the eggs into a bowl and beat them well with the salt and black pepper.
• Stir the onion, green pepper, tomato and coriander into the beaten egg.

Steps

1. Heat the frying oil in a deep pan to 160C, or until a chip dropped in bubbles lazily.
2. Fry the chips in two batches for 5 minutes each, until pale and cooked through but not coloured.
3. Lift the chips onto kitchen paper and raise the oil temperature to 190C.
4. Return all the chips to the hot oil and fry for 3 minutes until crisp and deep golden.
5. Drain the chips well on fresh kitchen paper and season them with a pinch of salt.
6. Wipe out a 24 cm non-stick frying pan and set it over medium heat with the 3 tablespoons of oil.
7. Tip the hot chips into the pan and spread them into an even single layer.
8. Pour the egg mixture evenly over the chips so it runs into every gap.
9. Cook without stirring for 5 minutes, until the underside is set and browned and the top is still glossy.
10. Slide the omelette onto a large plate, then invert the pan over it and flip the whole thing back in.
11. Cook the second side for 3 minutes until set and golden.
12. Slide the omelette onto a board and cut it into four wedges.
13. Serve hot with kachumbari and chilli sauce alongside.